In a medium saucepan, partly boil the peeled and roughly chopped potatoes in 2 cups of water - about 3 minutes should do. Remove pan from heat, and drain in a sieve. Leave to stand for a while until all the moisture has evaporated.

Heat the ghee in a medium saucepan, add the spices and cook gently for a minute. Add the potatoes and turn occasionally until coated with the spices. Crumble in the stock cube, add the tomato puree and a little water, cover and cook for about 5 minutes or until the potatoes are cooked through. Remove the lid and cook on high heat until the liquid has evaporated, stirring continuously to prevent sticking.